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COMPOUND CLASSICS
Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry 18
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut
Oil 13
Tuna Tartare
topped with Osetra Caviar
and Preserved
Lemon 16
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* *
FIRST COURSES
Made
to order Kabocha Squash Soup
Black Truffle Relish and Brussel Sprout Leaves 13
Baby
Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing 13
Fall
Vegetable Salad
Farmer’s Market Beets, Shaved Fennel and Radish
Tangerine-Basil Vinaigrette 14
Saltine
Crusted Crab Cake
House made Bolillo Roll
Watercress and Smoked Tomato Gastrique 16
Vermont
Quail
Balsamic Vinegar Grilled Chicories
Smoked Bacon Glaze and Fig Jam 18
Organic
Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette 13
COMPOUND
COCKTAILS
Pear
Martini 10
Fresh Pear Puree Shaken
Absolut Vanilla Vodka and Pear Brandy
Served Up with a Slice of Pear
Autumn Sangrita 12
Sauza Silver Tequila
Cointreau, Lime Juice
Splash of Cabernet Sauvignon
Served on the Rocks
To Help
Conserve Our Environment’s Resources, We Serve Our Own
Filtered Water
Please
restrict cellular phone use to front lobby
5.00 split
plate charge on any entrée
20% gratuity
will be included on parties of 6 or more
Compound Gift Certificates - So Perfect for any
Occasion/
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your
Convenience Via Our Website
www.compoundrestaurant.com
COMPOUND
CLASSICS
Buttermilk
Roast Chicken
Creamed
Spinach with Foie Gras Pan Gravy 26
Grilled Beef
Tenderloin
Cèpe O’Brian
Potatoes
Foie Gras
Hollandaise 40
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MAIN
COURSES
Atlantic
Salmon
Forest Mushroom Carnaroli Risotto
Parmesan Cheese Crisp 29
Maine
Diver Scallops
Buttered Bok Choy and Wild Mushrooms
Peking Duck Broth 32
Muscovy
Duck Breast
Escarole and Garlic Confit
Dried Cherry, Apricot, Toasted Pecan and Parsley
Duck Jus 29
Negro
Modelo Braised Pork Belly
Spiced Apple Chutney
Fork Crushed Yukon Gold Potatoes 26
Forever
Braised Lamb Shank
Curry Roasted Fall Squash
With Apples and Scallion
Cabernet Braising Reduction 30
Wild
Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula 25
SIDE
DISHES
Creamed or Sautéed Spinach 8
Wild Mushrooms 15
Fork Crushed Yukon
Potatoes 8
Crispy
Buttermilk Onion Rings 8
Menu Created by Chef/Owner
Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”
Dinner served nightly, Lunch served Monday through
Saturday
The Compound Restaurant is available
for private parties of many sizes.
Intimate garden patios, cocktail terrace, private dining
rooms for wedding receptions, social affairs
and corporate events accommodating
12 - 250 guests.
Everything from menu selection to wine pairings, floral
arrangements to parting gifts
can be custom designed for a memorable occasion.
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